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Carrot Orange Soup

Meal.Mates's picture
A very easy to prepare carrot orange soup is a seasonal recipe. The vibrant colour of the soup brings in the mood of the season. Serving with dollops of sour cream and parsley gives the carrot orange soup a heavenly touch. I have already tried it for my previous birthday and now its your turn to taste.
Ingredients
  Leek 1 Small, thinly sliced (White And Some Green)
  Chopped onion 1⁄4 Cup (4 tbs)
  Parsley sprigs 4 , chopped
  Carrots 2 Large, sliced
  Thyme leaves 1 Teaspoon
  Butter/Rendered chicken fat 2 Tablespoon
  Chicken stock 4 Cup (64 tbs)
  Orange juice 2⁄3 Cup (10.67 tbs)
  Sour cream 3 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Salt To Taste
  Minced parsley 1 Tablespoon
Directions

Lightly brown leek, onion, parsley, carrots and thyme in butter.
Add stock, bring to gentle boil, cover, lower heat and simmer 20 minutes or until carrots are soft.
Puree and reheat with orange juice, sour cream and seasonings.
Adjust to taste and garnish with dollops of sour cream and minced parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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4.2
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 923 Calories from Fat 409

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 23.9 g119.6%

Trans Fat 0 g

Cholesterol 116.7 mg38.9%

Sodium 1950.1 mg81.3%

Total Carbohydrates 99 g33%

Dietary Fiber 9.8 g39.2%

Sugars 46.4 g

Protein 32 g64%

Vitamin A 606.5% Vitamin C 254%

Calcium 31.6% Iron 49.8%

*Based on a 2000 Calorie diet

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Carrot Orange Soup Recipe